Chocolate Shadow Cake Recipe

Directions:

1. For the cake:
2. Heat oven to 350* F.
3. Grease and flour two 9 inch round or 3- 8 inch round baking pans.
4. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla: beat on medium speed for 2 minutes.
5. Stir in boiling water (batter will be thin). Pour into pans.
6. Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
7. Cool 10 minute remove from pans to wire racks. Cool completely.
8. Frost with icing below.
9. For the icing:
10. Whisk egg whites, water, sugar, cream of tartar, and salt in a large heat- resistant bowl set over medium sauce pan filled with 1/2 inch of barely simmering water (don't let bowl touch water).
11. With hand-held mixer on medium-high speed, carefully beat egg white mixture to stiff peaks, 6 to 8 minutes.
12. Remove bowl from heat, add vanilla, and continue to beat until icing is very thick and stiff and cooled to room temperature, about 8 minutes.
13. To Assemble:
14. Spread 1 cup icing on bottom cake layer.
15. Repeat with second cake layer and additional 1 cup icing.
16. Top with final cake layer and spread top and sides with remaining icing.
17. To Decorate:
18. Place chocolate, butter and corn syrup in large heat-resistant bowl set over medium saucepan filled with 1/2 inch of barely simmering water (don't let bowl touch water) Stir until melted and smooth, then remove bowl from heat and let cool 5 minutes.
19. Spoon 1/4 cup chocolate mixture over top of cake and then drizzle remaining glaze along top edge of cake, allowing it ti drip about half-way down the sides.